Ingredients
For the Loaf:
- 1 1/2 cups + 1 tablespoon all-purpose flour (divide the quantity as specified)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated orange zest (from about 1 large orange)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups cranberries (fresh or frozen, if using frozen, ensure they are thawed and rinsed)
For the Orange Syrup:
- 1/3 cup freshly squeezed orange juice (from about 1-2 oranges)
- 1/3 cup sugar
For the Orange Glaze:
- 1 cup confectioners’ sugar, sifted to remove any lumps
- 2 to 3 tablespoons fresh orange juice (adjust based on desired consistency)
Instructions
Preparing the Bread:
- Preheat and Prepare Pan:
- Preheat your oven to 350 degrees F (175 degrees C).
- Grease the bottom and sides of a 9 x 5-inch loaf pan. Dust with flour, and tap out any excess to ensure a light coating. This helps in easy removal of the bread once baked.
- Mix Dry Ingredients:
- In a medium bowl, sift together 1 1/2 cups of flour, baking powder, and salt. This ensures your dry ingredients are lump-free and evenly mixed, contributing to an even rise in your bread.
- Combine Wet Ingredients:
- In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, and vanilla extract until the mixture is smooth and homogeneous. This mixture forms the base of your bread, ensuring it’s moist and flavorful.
- Gradually whisk in the vegetable oil until fully incorporated. The oil adds moisture and helps create a tender crumb.
- Add Dry Ingredients to Wet Ingredients:
- Slowly add the dry ingredients to the wet mixture, whisking until just combined to avoid overmixing, which can make the bread tough.
- Prepare Cranberries:
- In a separate small bowl, toss the cranberries with the remaining 1 tablespoon of flour. This helps to prevent the cranberries from sinking to the bottom of the pan during baking.
- Gently fold the cranberries into the batter, ensuring they are evenly distributed.
- Bake:
- Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This step helps the structure of the bread to set, preventing it from breaking when removed.
Making the Orange Syrup:
- Cook Syrup:
- While the bread is cooling slightly, combine the orange juice and sugar in a small saucepan over medium heat.
- Stir until the sugar has dissolved, then allow to simmer for about 3 minutes. This reduces the mixture slightly, intensifying the flavor.
- Apply Syrup:
- Poke holes in the top and sides of the warm loaf using a toothpick. This allows the syrup to penetrate deeply.
- Generously brush the syrup over the top and sides. The syrup adds a sweet, orange-flavored moisture to the bread.
Preparing the Glaze:
- Mix Glaze:
- In a small bowl, whisk the sifted confectioners’ sugar with 2 tablespoons of orange juice. Adjust the consistency by adding more juice if needed. The glaze should be thick yet pourable.
- Glaze the Bread:
- Drizzle the glaze over the completely cooled bread. Let it flow down the sides for a pleasing visual effect.
- Allow the glaze to harden for about 15 minutes before slicing. This waiting time ensures the glaze sets up and doesn’t run off when cutting.
Serving and Storage
- Serve the bread as a delightful breakfast treat, a snack, or dessert.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Enjoy your deliciously moist and flavorful Cranberry Orange Bread, perfect for the holiday season or as a special treat any time of the year!
